Choosing Chia · by Jessica Hoffman★ 5.0
Red Lentil Soup
NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 26%
CARBS 38G64% OF CAL
7G FIBER0G ADDED5G INTRINSIC27G OTHER5G TOTAL SUGAR
FAT 5G18% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick, hearty soup of red lentils with vegetables and warm spices. Protein-packed and satisfying for a simple lunch or dinner.
mainamericansoupbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp avocado oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 cup dried red lentils, rinsed and drained
- 4 cups vegetable broth
- 1/2 tsp ground coriander seed
- 1/4 tsp cumin
- 1/4 tsp cayenne pepper
- salt and pepper to taste
At a glance
PER SERVING · TIME 40M
CAL 12%·PRO 26%
CARBS 38G64% OF CAL
7G FIBER0G ADDED5G INTRINSIC27G OTHER5G TOTAL SUGAR
FAT 5G18% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 872mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 498mg
- Calcium
- 51mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 872MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.